Easiest Way to Refreshing Tasty Strawberry Yuu-Hime Mochi Dumplings

Easiest Way to Refreshing Tasty Strawberry Yuu-Hime Mochi Dumplings Delicious, fresh and tasty.

Strawberry Yuu-Hime Mochi Dumplings. I used canned sweet white bean paste, which I always have in s. Before we go any further, I think a semantics note is in order: strictly speaking, mochi is the name of a Japanese preparation of steamed glutinous rice that is pounded to form a. The Green Alien Mochi (read our review here) has become a staple snack at Tokyo Disney Resort since it made its debut years ago.

If the mochi starts to stick to your hands, wet your hands again.

Place the strawberry pointed-end down on the piece of mochi.

Evenly wrap the strawberry in the mochi and seal the bottom.

You can cook Strawberry Yuu-Hime Mochi Dumplings using 8 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Strawberry Yuu-Hime Mochi Dumplings

1. It’s 6 of Strawberries.

2. You need 120 grams of Sweet white bean paste (shiro-an).

3. Prepare 1 tsp of or (to taste) Matcha.

4. It’s of For the gyuuhi (rice dough):.

5. Prepare 50 grams of Shiratamako.

6. Prepare 100 ml of Water.

7. It’s 80 grams of Castor sugar, or superfine or baker's sugar.

8. You need 1 of Cornstarch (for dusting).

The word "man" in Japanese, is the word used for meat buns (which is a common snack in Japan).

While these are not full of meat, they have sweet fillings (chocolate, strawberry, and cream).

Japanese sweet dumplings made from sweet rice flour.

Bite sized mini mochiis served warm on a plate.

Strawberry Yuu-Hime Mochi Dumplings instructions

1. Wash the strawberries, take off the hulls and carefully pat them dry with paper towels..

2. Add the matcha to the shiro-an. When its well mixed, divide into 6 portions..

3. Invert a strawberry and cover 2/3 with the white bean paste. If the bean paste is soft, use a paper towel as shown here..

4. Form the part that will face forwards into a V. They should be cone-shaped..

5. Spread plenty of cornstarch onto a large cutting board..

6. Put shiratama flour into a heatproof container, and add water little by little. Add sugar and mix well..

7. Cover loosely with plastic wrap, and microwave for 2 minutes (at 600w). Take it out and mix well..

8. Microwave for another minute. When it puffs up, take it out and mix again. Its done when it turns shiny as shown in the photo..

9. Take the dough out onto the cornstarch. If you can drop the dough on the board so that its as flat as possible, the following steps will be easier..

10. Dust the top of the dough with cornstarch. Spread the dough out by pressing with your fingers and lifting it until its about 30cm x 20cm in size. It's hot to start with, but cools down quickly..

11. When the dough has cooled completely, cut off the rough edges to straighten them and slice the dough into 6 pieces..

12. Wrap a piece of dough around each paste-covered strawberry as if you were dressing it in a kimono..

13. The ends stretch out a lot, so arrange them however you like..

14. You can wrap it round and round to make a baby princess..

15. I stretched out the end of the dough to the back, to look like a long train on a princess kimono. When its shaped like this, it's easier to eat..

Mitarashi Kushi Dango is a traditional wagashi (Japanese sweet).

Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings.

These kushi dangos are coated with a sweet soy sauce are called mitarashi.

But I never saw one that was dairy-free until now.

Mochi + coconut ice cream = genius.